Moms Classic Creamy Potato Salad Recipes

Steps:

• 1. In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes until fork tender; drain well and cool long enough to handle. Peel (with a paring knife) and cube potatoes. Transfer to a large bowl; add onions and eggs. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, yellow mustard, salt and curry powder. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Cover and chill thoroughly (preferably overnight). Makes 8 servings.
• 2. Serve with additional hard-cooked eggs, sliced, as decoration and sprinkle lightly with paprika (and parsley, if desired).
• 3. You can double the recipe (use 5 lbs potatoes) for larger groups.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Steps:

• Boil potatoes in salted water until fork tender (about 10 - 20 minutes).
• Remove from water and let cool on the counter.
• Hard boil the eggs.
• Place potatoes (with skins) and hard boil eggs in the refrigerator overnight.
• Peel and dice the potatoes and place in a bowl.
• Peel and dice the eggs and place in the bowl with potatoes. (Note: Reserve 7 egg slices to decorate the top of potato salad.).
• Dice onion and add to the potato and egg mixture.
• In another bowl, mix vinegar, sugar, yellow mustard, and Miracle Whip until smooth.
• Pour on top of potatoes, egg, and onion and gently mix until thoroughly combined.
• Smooth out the top and sprinkle with paprika and arrange 7 egg slices on the top.
• Refrigerate at least 3 hours to let the flavors meld.
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.